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Course Criteria
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3.00 Credits
This course is a review of the four basic skills of French through written and oral work. In addition, vocabulary peculiarities and idioms, grammatical problems, and a study of current French events and cultural ramifications are included. Class and individual work will be stressed to achieve greater fluency in comprehension, speaking, and writing.
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3.00 Credits
This course is designed to provide a basic understanding of the principles, concepts, and functions of management in a hospitality operation. It is a study of the overview of the hospitality industry from a profile of its historical development to its three principal areas: the food and beverage segment, the lodging segment, and travel and tourism. It will provide the student with a clear understanding of career opportunities available within the hospitality industry.
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4.00 Credits
This course uses a practical management approach to the terms, technique and principles of food preparation.Lectures and discussions will concentrate on the development of basic food preparation skills, learning the scientific principles relating to various food handling, the economics and organizational aspects of food preparation and factors affecting the evaluations of different foodstuffs.The principles of food preparation covered in class will be analyzed in a laboratory environment.
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3.00 Credits
The focus of this course is special-events planning with an emphasis on the following: design basics, room configurations, event flow, entertainment, and concessions. Also, communication skills necessary for special-event planning venues including festivals, galas, fairs, sporting events, weddings, and reunions are examined.
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3.00 Credits
This course explores the fundamentals of baking and focuses on the ingredients and techniques employed in the production of quality baked goods and dessert specialties.In lab, a variety of baked products are produced utilizing both scratch and convenience techniques.
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1.00 Credits
This course is an introduction to food and environmental sanitation and safety in a food production area. Attention is focused on food borne illnesses, their origins and on ways to apply sanitary principles in practical situations as well as methods for training employees to follow good sanitation practices.HACCPprinciples are emphasized.The course meets and exceeds FDA recommendations on content for sanitation.
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3.00 Credits
This course covers the marketing and sales techniques specifically related to the hospitality industry including marketing research; the marketing mix; and the role of communication, advertising, promotion, and public relations.
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3.00 Credits
Exceptional customer relations are paramount for success in the foodservice, lodging, and tourism industries.This course is designed to provide students with the basic principles involved in delivering superior guest services.Selected topics include proper service techniques for foodservice establishments, dealing with front desk concerns in lodging, and managing dissatisfied customers within the hospitality environment.
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3.00 Credits
This course is an introduction to the exciting field of meetings and events management. The course is taught from the perspective of a meeting planner, event planner, and a facility manager. The relationship between these roles is explored by way of the text, discussion, and guest lecturer(s). Students will plan events throughout the semester to gain experience working with subcontractors, clients, and event staff.
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3.00 Credits
This course introduces the principles and practices of basic normal nutrition which contributes to total wellness. Fundamentals include nutrients, digestion, absorption, metabolism, and dietary recommendations. Selected nutrition topics are nutrition over the life cycle; weight management and exercise; nutrition and health; nutrition labeling; menu planning; and development ofhealthy recipes.
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